Rome's Favourite Pasta Amatriciana

A well known tomato pasta recipe from the Rome region eaten at local restaurants, it doesn't use garlic.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 1 Cook: 15 min

Ingredients

Spaghetti 100g
Salt for boiling 1-1.5% of water
Butter 1 tbsp
Olive oil 1 tbsp
Pancetta 70g
Onion 70g
Dried chilli 1
Tinned tomatoes 1/2
Parmigiano reggiano as required

Method

1
In Rome, they use guanciale (cured pork from the cheeks), but here I used pancetta (pork belly).
2
They also use pecorino romano (sheep's cheese) but here I used parmigiano reggiano.
3
Chop onions and pancetta as shown. Deseed the dried chilli and rip to small pieces.
4
Start boiling the spaghetti in hot water using 1-1.5% of the volume of water - this is crucial.
5
Put the butter and olive oil (equal quantities) in a frying pan on high heat. Allow the butter to brown. Add the pancetta and onions but don't mix.
6
Turn the heat down to medium, keep cooking without mixing. Mix only when the butter starts to burn.
7
When the onions a re nicely browned, add the tinned tomatoes and reduce. Add one ladle of pasta water.
8
When the pasta is cooked, add to the frying pan. Mix together with the sauce for one minute on medium heat.
9
Adjust for seasoning, adding pasta water if there's not enough salt. Keep mixing.
10
Turn the heat off and mix to incorporate the burned butter around the edge.
11
Transfer to a serving dish and sprinkle plenty of grated cheese, it's now ready to serve.

Tips & Note

This dish has lots of complex flavours from the butter, olive oil and pancetta oil - this is exactly how a pasta amatriciana should be! Make sure to stir the sauce before adding the pasta and also to 'burn' the butter first to get a really good nutty flavour.

Rome's Favourite Pasta Amatriciana

A well known tomato pasta recipe from the Rome region eaten at local restaurants, it doesn't use garlic.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 1

Cook: 15 min

Ingredients

Spaghetti 100g
Salt for boiling 1-1.5% of water
Butter 1 tbsp
Olive oil 1 tbsp
Pancetta 70g
Onion 70g
Dried chilli 1
Tinned tomatoes 1/2
Parmigiano reggiano as required

Rome's Favourite Pasta Amatriciana

Recipe ID :1090 Posted on 07 SEP 2015

Serves 1

Cook 15min
views 5,962
printed 136

saved 1

A well known tomato pasta recipe from the Rome region eaten at local restaurants, it doesn't use garlic.

Share

Ingredients

Print Ingredients Email Ingredients
100g
1-1.5% of water
1 tbsp
1 tbsp
70g
70g
1
1/2
as required

Method

Cook
15min
1
In Rome, they use guanciale (cured pork from the cheeks), but here I used pancetta (pork belly).
2
They also use pecorino romano (sheep's cheese) but here I used parmigiano reggiano.
3
Chop onions and pancetta as shown. Deseed the dried chilli and rip to small pieces.
4
Start boiling the spaghetti in hot water using 1-1.5% of the volume of water - this is crucial.
5
Put the butter and olive oil (equal quantities) in a frying pan on high heat. Allow the butter to brown. Add the pancetta and onions but don't mix.
6
Turn the heat down to medium, keep cooking without mixing. Mix only when the butter starts to burn.
7
When the onions a re nicely browned, add the tinned tomatoes and reduce. Add one ladle of pasta water.
8
When the pasta is cooked, add to the frying pan. Mix together with the sauce for one minute on medium heat.
9
Adjust for seasoning, adding pasta water if there's not enough salt. Keep mixing.
10
Turn the heat off and mix to incorporate the burned butter around the edge.
11
Transfer to a serving dish and sprinkle plenty of grated cheese, it's now ready to serve.

Tips & Note

This dish has lots of complex flavours from the butter, olive oil and pancetta oil - this is exactly how a pasta amatriciana should be! Make sure to stir the sauce before adding the pasta and also to 'burn' the butter first to get a really good nutty flavour.

HOME
Tobuchan
I’ve got 228 recipes!
とぶちゃん
TOBUCHAN
Step into my kitchen!
Dye it with turmeric - it will look a glorious yellow but won't taste of turmeric!
Boiled eggs, Hot water, Turmeric
HOME
I never know what to do with artichokes, so I challenged myself using a jar of artichokes in oil.
Artichokes in oil, Cooked rice, Chicken breast, Salt & pepper, Flour, Egg, Carrot, Frozen green peas, 【Seasoning】, Chicken stock powder, Light soy sauce, Mirin, White wine, Sesame oil, Vegetable oil
HOME
Even if the tomatoes you buy are not that ripe, this salsa will still to liven it up and make it taste good.
Ripe tomato (large), Salt & pepper, Sugar, Vinegar, Garlic puree, Olive oil, Onion, Red pepper, Yellow pepper, Green pepper
HOME
It's a firm favourite with kids in Japan. Simply use a waffle maker and have fun.
Eggs, Dashi granules, Salt, Sugar, Spring onions, Melted butter, Flour, Strong flour, Water
HOME
So simple, just cook in a microwave.
Aubergine, Celery, Plum tomatoes, ★Miso (red), ★Chinese chilli bean sauce, ★Vinegar, ★Sesame oil, ★Chicken stock, ★Water
HOME
Such a moreish flavour because of the noodle broth...
Chicken thigh, Pointed cabbage leaves, Noodle broth (mentsuyu), Mayonnaise, Chilli powder
HOME

Comment


Upload your
“I made it!!” photo

Similar Recipe

This is a twist to a traditional lasagne, it's got a good kick of spice.
Lasagne sheets, Onions (medium), Carrots (medium), Courgettes (small), Tinned tomatoes (chopped), Garlic, Ginger, Green chillies, Chilli powder, Salt, Brown sauce, Tomato puree, Water, Plain flour, Vegetable oil, Mustard, Salt & pepper, Milk, Cheddar cheese (mature), Paprika
Quick & Easy Pasta Recipes
Spaghetti, Tomotoes, Spring Onion, Prociutto, Parmesan cheese, Garlic & Cheese Spread, Olive oil, Jalapeños
Meatballs can be used many different ways and accompany a huge variety of dishes. When stuffed with cheese, as they are in this video, they became a decadent, savoury treat that is hard to describe because they are just so good. See my Cheese Stuffed Meatball recipe in the latest video from POV Italian Cooking.
 
It is a quick and delicious sauce that you can make in the same time it takes to boil the pasta.
Penne, Double cream , Gorgonzola (dolce type), Palmigiano reggiano, Butter, Pepper, Walnuts and almonds, Extra virgin olive oil (optional), Parsley
Marco G
HOME
If a tomato sauce seems too heavy or there are no tinned tomatoes in the cupboard, try this delicious dish with fresh tomatoes - don't give up!
Spaghetti, Cherry tomatoes, Garlic, Olive oil, Dried chilli , Onion (small), Bacon, Salt for pasta, Parsley, Parmigiano reggiano
KitchenCIB
HOME
Make a rich creamy white sauce without cream!
Ricotta cheese, Butter, Salt, Cornflour, Water for cornflour
ryukomama
HOME

All New Recipes

Natural Antibiotic Food:
Pancake:, Water , Corn , Turmeric , Seasoning All Purpose, Cabbage , Self Raising Flour, Corn or potato starch , Parmesan cheese, Eggs, Oil:, Vegitable oil, Sauce:, Okonomi sauce or Tomato sauce, Japanese kewpie Mayonnaise
My go to party dish is beer bread and spinach dip because it's easy to make and is a hit at nearly every event. Frozen chopped spinach, sour cream and a few other ingredients combine to make an amazing Spinach Dip with flavours complementing a hoppy dense beer bread
 
A wonderful aroma of garlic and the sweetness of honey. You can eat this forever!
Chicken thighs (skin on, boneless), Salt & pepper, Paprika, Olive oil, Garlic, Honey, Chicken stock, Soy sauce, Vinegar, Sesame seeds, Spring onions
cookbuzz
PRO
Beef Wellington is a true delicacy often served on holidays and very special occasions that your dinner guests will find very impressive. Making a great Beef Wellington is actually easier than it looks. In this short video I demonstrate how to make an Italian Style Beef Wellington.
 
Quick & Easy Pasta Recipes
Spaghetti, Tomotoes, Spring Onion, Prociutto, Parmesan cheese, Garlic & Cheese Spread, Olive oil, Jalapeños
Pork is a staple in Italian cooking. The Italian Herb Pork Loin in this video takes simple ingredients and turns the pork loin into a dish that is perfect for a party or a Sunday dinner but quick enough to make during the working week.